Baked another 3 loaves of Banana Bread yesterday. We eat a lot of bananas in our house and when any of them start getting overly ripe I put them into the freezer to use for Banana Bread. The skins turn black when you freeze them, but don't let that worry you. When you thaw them out to bake with they are simple and easy to use. Just snip the stem ends off with a pair of scissors and then you can simply squeeze the ripe banana out of it's skin just like pushing a frozen Freezie out of it's plastic casing. This is my favorite Banana Bread recipe and I use it as a basis for other variations. With these ones I just made I added some raisins, cinnamon, and nutmeg just to give them a bit of extra flavour.
BEST EVER BANANA BREAD
The title says it all -- it is the best. Freeze your extra loaves for holidays, gift giving, breakfast menus, etc. Makes 3 large loaves.
1 c. butter or oleo
3 c. sugar
6 eggs
3 c. sour cream
4 tsp. soda
2 tsp. vanilla
5 or 6 over-ripe bananas, mashed
1 tsp salt
6 c. flour
Cream together the butter, the sugar and eggs. Mix sour cream and soda together in a separate bowl, and let stand until foamy. Add the rest of the ingredients to the above mixture and mix well. Place into 3 greased and floured 9 X 5 inch bread pans, or use parchment baking paper (which I do) and bake them for 50 minutes at 350 degree or until a toothpick comes out clean.
This bread almost tastes like a pound cake, but not as heavy. It is light and airy, with the slight taste of the bananas. I fill the bread pans up a bit more and just make 3 large loaves instead of 4 smaller loaves.